Osso Bucco

		
Osso Bucco

		

						
For 4 persons

						
							
		

		

			
    

  • 4 pieces of “Osso Buco” / 1.35 lbs. (Veal Shank cut crosswise into 4 cm / 2 inch thick pieces)
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  • Sea Salt
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  • Freshly Ground Pepper
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  • 4 tablespoons extra virgin olive oil
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  • 1 large onion
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  • 2 cloves of garlic – smashed
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  • 1 lg carrot – peeled and finely chopped
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  • 1 celery stalk – finely chopped
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  • 1 cup White Wine
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  • 1 can Italian Plum Tomatoes – strain the tomatoes and squeeze out extra juice and seeds Strain juice and reserve for another use
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  • 1 large sprig of rosemary
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  • 1 bunch Fresh Thyme
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  • 2 sprigs Fresh Marjoram
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  • 1 bay leaf
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  • 1 Cup Veal Stock
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  • Gremolata Ingredients
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  • 1 Tin Anchovy Fillets in Olive Oil
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  • 1 Lemon
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  • 1 cup loose Italian Parsley Leaves
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  • 1 Clove Garlic
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  • Black Pepper
    • 

		

		

			
Season the “Osso Buco” with salt and pepper (this can be done up to 1 hour in advance. 5 minutes prior to cooking, preheat your Staub Cocotte on the stove top set to medium. 1 minute prior to cooking turn the heat to medium high. Add 2 T olive oil to the Cocotte. Brown the veal shanks as evenly as possible on all sides. After browning the veal, pour off excess oil. Add 2 T Olive Oil to the Cocotte Add the “Soffritto”: Chopped Onion, Carrot, Celery and smashed garlic to the Cocotte. Add the Thyme, Rosemary and Marjoram and bay leaf to the Cocotte. Sweat the vegetables and herbs for 10-15 minutes, scraping up any drippings from the veal in the process. Add the squeezed tomatoes and White wine to the Cocotte. Bring to a boil, scraping up residue from the bottom of the pot. Add Veal Shanks back to the Cocotte. Add Veal Stock Bring to a simmer and skim any foam from the top of the stock. Cover and cook slowly over low heat for 2 hours.

After 2 hours carefully remove the Veal Shanks from the Sauce. Skim excess fat from the top of the sauce. Return the Shanks to the sauce and serve with Saffron Risotto, Soft Polenta or Mashed Potatoes. Garnish with
Gremolata. Gremolata Method With a paring knife, peeler or lemon zester, remove all of the zest (the yellow part) from the lemon. With a chef’s knive or in a small food processor, coarsely chop the anchovies, parsley, lemon
zest and garlic

Season with lemon juice, olive oil, salt and pepper.
		

						
	






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